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Ingredients
- 1000 g de radis chinois (daïkon) coupées en morceaux de la taille de la goulotte (voir "Conseil(s)")
- 1 cube de bouillon de bœuf (pour 0,5 l), émietté
- 1 c. à café de sel
- 1300 g d'eau
- 2 anis étoilés
- 3 g de bâtons de cannelle
- 20 g de gingembre frais, en tranches
- 300 g de filet de bœuf détaillé en tranches très fines
- 10 g de sauce de poisson (nuoc-mâm)
- 10 g de coriandre fraîche, hachée (1-2 mm)
- 10 g d'oignons nouveaux, hachés (1-2 mm)
- ½ c. à café de poivre moulu
- 1 citron vert, coupé en 4
- 100 g de germes de soja frais
- piment frais, en fines tranches (1-2 mm)
- 2 c. à café de sauce chili (optional)
- 4 c. à café de sauce hoisin (sauce barbecue chinoise) (optional)
- Nutrition
- per 1 portion
- Calories
- 1344.7 kJ / 321.4 kcal
- Protein
- 22.5 g
- Carbohydrates
- 21.7 g
- Fat
- 18.3 g
- Saturated Fat
- 2.8 g
- Fibre
- 6.5 g
- Sodium
- 2036.6 mg
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